Roast Chicken Breast Dinner with Gouda Mashed Potatoes
Herb- and spice-flavoured roast chicken breast served with rich, cheesy potatoes and pan gravy. Round out the meal by serving the chicken with some other vegetables, such as carrots and Brussels sprouts.
Recipe - Quality Foods
Roast Chicken Breast Dinner with Gouda Mashed Potatoes
Prep Time35 Minutes
Servings4
Cook Time50 Minutes
Ingredients
4 (bone-in) chicken breasts
12 tsp dried thyme
3 Tbsp butter, melted (divided)
1/2 tsp ground sage
1/2 tsp smoked paprika
1/4 tsp garlic powder
salt and freshly ground black pepper, to taste
2 1/4 lbs. yellow-fleshed potatoes, peeled and quartered (about 6 medium potatoes)
1/2 cup milk
3/4 to 1 cup grated Gouda cheese (about 100 grams), plus some for garnish, if desired
2 1/4 cups chicken stock or broth (divided)
2 Tbsp all-purpose flour
chopped fresh parsley, to taste (optional)
Directions
- Preheat oven to 375 F. Set chicken skin-side-up in a shallow roasting pan. Combine 1 1/2 Tbsp of the melted butter, sage, thyme, paprika and garlic powder in a small bowl. Brush all over the chicken. Season chicken with salt and pepper. Roast chicken 25 minutes. Baste it with the pan juices, and then roast 20 to 25 minutes more, or until cooked through.
- While chicken roasts, place potatoes in a pot, cover with cold water by at least 2-inches and bring to a boil over medium-high heat. Now reduce heat until potatoes simmer gently. Simmer potatoes until very tender, about 18 to 20 minutes. Drain potatoes well, then mash thoroughly. Mix in milk and remaining 1 1/2 Tbsp melted butter until well combined. Season potatoes with salt and pepper, stir in the cheese, and then transfer to a serving bowl and cover.
- When chicken is cooked, turn oven to 200 F. Set chicken on a baking sheet, brush with the pan juices and set it, and the mashed potatoes, in the oven to keep warm. Make gravy by setting the roasting pan over medium-high heat. Add 1 3/4 cups of stock (or broth) and bring to a simmer. Place remaining 1/2 cup of stock (or broth) and flour in a bowl and whisk until smooth. Now whisk this mixture into the pan. Return to a simmer, and simmer a few minutes, until lightly thickened gravy forms. Season gravy with salt and pepper. Serve the chicken and potatoes with the gravy. If desired, garnish servings of the potatoes with a little grated Gouda and chopped parsley.
35 minutes
Prep Time
50 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Sunfarms - Sunrise Farms Boneless Skinless Chicken Breasts, 1 Pound
$11.29/lb$2.49/100g
Mccormick - Ground Thyme, 28 Gram
$5.49 was $6.19$19.61/100g
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
Western Family - Sage - Ground, 78 Gram
$5.99$7.68/100g
Mccormick - Smoked Paprika, 40 Gram
$5.49 was $6.19$13.73/100g
Western Family - Garlic Powder, 155 Gram
$8.59$5.54/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Potatoes - Yellow Flesh Potatoes, 5 Pound
$6.99$0.31/100g
Dairyland - 2% Milk, Partly Skimmed, 4 Litre
Free with 3450 Points Redeemed$5.69$0.14/100ml
Quality Foods - Dutch Smoked Gouda Cheese, 100 Gram
$3.49/100g$3.49/100g
Not Available
Western Family - All Purpose White Flour, 10 Kilogram
$14.99$0.15/100g
Parsley - Italian, Fresh, 1 Each
$2.49
Directions
- Preheat oven to 375 F. Set chicken skin-side-up in a shallow roasting pan. Combine 1 1/2 Tbsp of the melted butter, sage, thyme, paprika and garlic powder in a small bowl. Brush all over the chicken. Season chicken with salt and pepper. Roast chicken 25 minutes. Baste it with the pan juices, and then roast 20 to 25 minutes more, or until cooked through.
- While chicken roasts, place potatoes in a pot, cover with cold water by at least 2-inches and bring to a boil over medium-high heat. Now reduce heat until potatoes simmer gently. Simmer potatoes until very tender, about 18 to 20 minutes. Drain potatoes well, then mash thoroughly. Mix in milk and remaining 1 1/2 Tbsp melted butter until well combined. Season potatoes with salt and pepper, stir in the cheese, and then transfer to a serving bowl and cover.
- When chicken is cooked, turn oven to 200 F. Set chicken on a baking sheet, brush with the pan juices and set it, and the mashed potatoes, in the oven to keep warm. Make gravy by setting the roasting pan over medium-high heat. Add 1 3/4 cups of stock (or broth) and bring to a simmer. Place remaining 1/2 cup of stock (or broth) and flour in a bowl and whisk until smooth. Now whisk this mixture into the pan. Return to a simmer, and simmer a few minutes, until lightly thickened gravy forms. Season gravy with salt and pepper. Serve the chicken and potatoes with the gravy. If desired, garnish servings of the potatoes with a little grated Gouda and chopped parsley.